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Tip

Make it veggie

Cheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms
are softened and the cheese is bubbling.

Method

Heat oven to 200C/fan 180C/gas 6. Mix the
cheeses and mustard together. Cut a slit into
the side of each chicken breast, then stuff
with the mustard mixture. Wrap each stuffed
chicken breast with 2 bacon rashers – not
too tightly, but enough to hold the chicken
together. Season, place on a baking sheet
and roast for 20-25 mins.

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This was SO yummy!! I used stock from my cupboard and didn't use mozzarella but my 3 year old and partner wolfed it down, we ate it with onion risotto. I thought I'd used too much English mustard but it was perfect!!!! Thanks for the great recipe xxxx

I did this tonight but used Cage Aged Cheddar which is very strong so less needed and a bit of french cheese I had left over. It was seriously gorgeous but even better was that it went with the olive crushed potatoes so well - cant wait to try again!

I loved the cheese in this recipe and tried it at a family dinner - they loved it! However, my grandmother does not eat, touch or go anywhere near cheese so I put in her's some butter and mustard - it went down a treat! TRY THIS RECIPE!!!

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